苏子韧性饼干的研制

Preparation of perilla seed tough biscuit

以小麦粉、苏子、白砂糖和大豆油作为主要原料,制备苏子韧性饼干,通过单因素试验及正交试验确定了其最佳生产工艺及配方,主要原料以小麦粉为100%计,其他辅料为:大豆油18%,白砂糖25%,苏子粉15%。制得的饼干具有浓郁的苏子香味,口感松脆,后味持久。

With wheat flour, perilla seed, white sugar and soybean oil as the main raw material, we prepared perilla tough biscuits. By single factor experiments and orthogonal design, the optimum technology were as follows; with wheat flour as 100 %, soybean oil 18 %, sucrose 25 %, perilla seed powder 15 %. The new kind of product had obvious perilla flavor, crispness and lasting taste.